ABSTRACT

The study was designed to produce complementary food for infants and growing children from pro-vitamin A fish (Cat fish). Soybean, yellow corn was perceived to be a source of energy. Combination of these ingredients were incorporated into the original drafts set of complementary foods by varying food amounts. Four foods (CF2,, CF4, CF5 and CF6) were formulated. Results on functional properties of the developed complementary foods   showed that water absorption of the complementary food, the bulk density of the foods were low. The proximate analysis of the complementary showed the protein, fat, carbohydrate, moisture, crude fibre contents and energy value. Sensory evaluation performed on the product using 9 hedonic scale (where 1=dislike extremely, 9= like extremely) shown in the colour range between 6.51-7.16, tastes ranges from 6.36=6.69 while overall acceptability ranged between 5.66-7.1 like moderately. Dietitians from MOUAU were selected to pretest the diets.

TABLE OF CONTENTS

Title Page i

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Table of contents vi

List of Tables ix

List of Figures x

List of plates xi

Abstract xii

CHAPTER ONE

INTRODUCTION 1

1.1 Background of the Study 1

1.2 Statement of Research Problem 4

1.3 Objectives of Study 4

1.4 Research Questions 5

1.5 Significance of the Study 5

CHAPTER TWO

LITERATURE REVIEW

2.1 Conceptual Framework 6

2.2 Origin and distribution of Soybean, Yellow corn and Pro-vitamin A 

Fish 7

2.2.1 Origin 7

2.2.1.1 Soybean 7

2.2.1.2 Yellow corn (Zea mays) 8

2.2.1.3 Pro-vitamin A 9

2.2.1.4 Cat fish 10

2.2.2 Classification of soybean 11

2.2.3 Description of soybean 11

2.2.4 Anti-nutritional factors in soybean and effect of heart treatment 11

2.2.5 Nutrient composition 13

2.2.5.1 Nutrient composition of soybean and cost benefit in relation to 

other foods 13

2.2.5.2 Nutritional value of yellow corn 15

2.2.5.3 Nutrition and health aspects of fish 16

2.2.6 Utilization 17

2.2.6.1 Utilization of soybean 17

2.2.6.2 Utilization of Yellow corn (Zea mays) 18

2.2.7 Health benefits 21

2.2.7.1 Health benefits of yellow corn or maize 21

2.2.7.2 Health benefits of vitamin A 23

2.2.8 Principles of vitamin A 24

2.2.9 Types of vitamin A 24

2.2.10 Health benefits of Vitamin A 25

2.2.11 Nutrition and health aspects of fish 26

2.2.12 Fortification of catfish with Pro-vitamin A 26

2.3 Review of related studies 27

2.3.1 Complementary foods 27

2.3.2 Meeting the nutrient composition and requirement of fortified complementary foods for infants and young children 28

2.3.3 Meeting the energy and nutrient needs through the use of local staples 29

2.3.4 Principles of complementary food formulation 30

2.3.5 Complementary feeding 31

2.3.6 Infants complementary feeding practices and improvement strategies 

for Nigeria women 33

2.3.7 Viscosity of complementary foods 35

2.3.8 Effect of some processing methods in foods 35

2.4 Summary of related literature 38

CHAPTER THREE

MATERIALS AND METHODS

3.1 Material 40

3.2 Area of Study 40

3.3 Research Design 40

3.4 Preparation of materials 40

3.4.1 Processing of yellow corn into flour 40

3.4.2 Processing of soybean (Glycine max) into flour 41

3.4.3 Processing of catfish into flour 42

3.5 Product Formulation (from the flour blends) 44

3.6 determination of proximate composition 45

3.7 Functional properties 49

3.8 Organoleptic evaluation 53

CHAPTER FOUR

RESULTS AND DISCUSSION 54

4.1 Formulation of the complementary feed 54

4.2 Functional properties of the complementary food 55

4.3 Proximate composition of the complementary food 56

4.4 Sensory evaluation by a semi-trained panel 59

4.4.1 Proportion of preference for complementary foods 62

CHAPTER FIVE 

SUMMARY AND RECOMMENDATION 63

5.1 Summary 63

5.2 Recommendation 64

References

Appendices